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A slice of pumpkin pie with whipped cream sits on a plate.

Vegan Pumpkin Pie

Can you imagine the perfect vegan Pumpkin Pie with a high profile and the ultimate in pumpkin custard in a crispy crust? This will be your favorite pumpkin pie regardless of the fact that it's made without eggs or milk!
Course Dessert
Cuisine American
Keyword Vegan Pumpkin Pie
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Resting Time 30 minutes
Total Time 2 hours
Servings 8
Calories 272kcal
Author Namely Marly


  • 1 Foolproof Vegan Pie Crust
  • 15 oz can pumpkin puree
  • 15 oz can full fat coconut milk* (including fat + liquid from the can)
  • 1/2 cup brown sugar packed
  • 1/2 cup granulated sugar
  • 4 tablespoons cornstarch
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon ground ginger
  • 1 teaspoon vanilla


  • Preheat oven to 350F. Roll out the vegan pie crust and place it in a pie pan. Flute the edges. Set aside.
  • In a food processor add the pumpkin puree. Pour the contents of a can of full fat coconut milk into a bowl and assess the amount of fat in the coconut milk (it helps if the can has been refrigerated because the fats are more solid when cold). It should be half and half for this recipe - half of the can is fat and half is liquid. If your can has less fat than this, add another tablespoon of cornstarch below. Pour the coconut milk in with the pumpkin puree and pulse.
  • Add the sugars, cornstarch, spices, and vanilla. Pulse for several seconds. Then use a spatula to scrape down the sides of the bowl. Pulse again until the mixture is smooth.
  • Pour the pumpkin pie custard into the prepared pie crust and use a spatula to smooth the top.
  • Place the pie in the center of the oven and bake for 20 minutes. Add a pie crust shield over the edges of the crust to make sure it doesn't get too brown. Or use aluminum foil to protect the crust. Bake for another 50 - 55 minutes. The very center of the custard might still be a bit jiggly, but it will firm up as it cools. Remove from the oven and set aside to cool for 20 - 30 minutes. Then cover and refrigerate for an hour (up to overnight) before serving.
  • Serve with vegan whipped cream
  • Store the pie in the fridge. It will keep up to 5 days. Individual slices can be frozen and will keep up to 2 months in the freezer.


The nutritional estimate is based on a pie crust and pumpkin pie custard.
*Coconut milk can vary regarding the amount of fat that's in the can. Even using the same brand of coconut milk can result in different amounts of fat. You want to make sure you have half fat to half liquid. If your can has less fat in it, you have two options: 1) increase the cornstarch to 4 tablespoons or 2) add more fat from a second can of coconut milk. If you have access to either Sprouts or Trader Joe's, their coconut cream creates a more consistent result.


Calories: 272kcal | Carbohydrates: 43g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 107mg | Potassium: 205mg | Fiber: 2g | Sugar: 28g | Vitamin A: 8273IU | Vitamin C: 3mg | Calcium: 38mg | Iron: 4mg